As the first decade of the 21st Century becomes history, my wish for you is a holiday season filled with happiness galore and may 2010 be the beginning of a Joyous decade where your fondest dreams are realized.
Jean
To help you celebrate the season in a wholesome healthy way, I am including a festive recipe for your enjoyment.
SPICED PUMPKIN CUSTARD
4 eggs
1/3 cup Splenda® granular
2 cups cooked pumpkin – not pie filling
1 ½ tsp cinnamon
¾ tsp ginger
½ tsp cloves
3 cups skim milk – hot (not boiling)
Nutmeg – optional garnish
Preheat oven to 350F. Set custard cups into baking dish, add hot water around custard cups to about ¾ up the side of the cups.
In a bowl, beat eggs slightly; add Splenda®, pumpkin, cinnamon, ginger, and cloves and beat until combined, mix in the hot milk. Pour egg mixture into custard cups, sprinkle with nutmeg.
Bake until set around the edges but still loose in the center (about 25 – 30 minutes). The cooking time will depend largely on the size of the custard cup you are using, begin checking at about 20 minutes. When the center of the custard is just set, it will jiggle a little when shaken, that’s when you can remove it from the oven. Remove cups from water bath; serve hot or cooled.
Makes about 12 servings.